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Tuesday, October 26, 2010

These soft and cakey peanut butter cookies are refined sugar-free and sweetened with honey.

Here's a simple and scrumptious cookie recipe from The Little Big Book of Comfort Food. Featuring over 100 charming, full color vintage illustrations, this sweet little 350 page hardcover book would make a perfect gift.

We're fortunate to have a local source for wonderful raw honey, and one of my goals is to start baking with this natural sweetener more often. As soon as I saw this recipe I knew I had to try it. What goes better with honey than peanut butter?

These soft, cakey, not terribly sweet cookies taste even better the next day. This makes a small batch, so you may want to double the recipe. Ice cold milk is a must.

I've been using ice cream scoops to portion out cookie dough since I started baking commercially back in (gasp) 1985, and have had some of mine for nearly as long. They effortlessly make perfectly shaped cookies, and are a very worthwhile investment. I have five or six different sizes; the scoop I used to make these is about 1½ Tablespoons and is similar to this one.

As always, I urge you to use local and organic ingredients; they really do make a difference and often don't cost much more. We love Trader Joe's organic peanut butter, and it's just $2.99 a jar. Organic butter often goes on sale this time of year and freezes well for months, and organic flours are practically mainstream. Look for local honey and real farm eggs at the farmers' market. LocalHarvest.org is a great resource for finding locally produced food.

But it's not the refined white sugar which cancer THRIVES on... I believe that is the point of no sugar as opposed to honey, an all natural product. I don't believe she is addressing sugar in a diet or diabetic way... more of an all natural alternative, because sugar is NOT all natural:/ Could be wrong but that's why I am using this recipe, for a friend who has cancer and cannot eat refined whit sugar for that reason....

Truth??? The truth is honey is NOT in any way table sugar! I'm not sure where you got your information from Hbee, however honeys make up is as follows:Typical honey analysis:[44]Fructose: 38.2%Glucose: 31.3%Maltose: 7.1%Sucrose: 1.3%Water: 17.2%Higher sugars: 1.5%Ash: 0.2%Other/undetermined: 3.2% It is made by God's special workers and therefor Farmgirl is correct and I'm afraid that the truth is, you may have been a tad on the picky, i'm a know it all side. The truth is this is a honey based, sweetened cookie, and not a sugar based cookie. End of story. Now go make some, eat and be happy. I sure have and thank you Farmgirl they are awesome!

Yummy! Once we extract some of our honey from the hive, we'll have to give this a shot. Actually, I'm allergic to peanuts so I'll try it with my homemade almond butter. I just love the combination of nut butters and honey!

What a simple and delicious sounding recipe. Honey and peanut butter were made for each other! I try to bake with natural sweeteners as much as possible and I haven't made a peanut butter cookie in ages! I'll have to give these a try!

I love your recipes, but this is my dad's favorite cookie, I'll have to whip up a batch when he comes to visit for the holidays! I've been a fan of Rumford's aluminum-free baking powder for years, and bought farm-fresh eggs from the farmstand all summer and fall -- they were fantastic!

I am so glad I found this recipe - I need to avoid cane sugar, so the honey is wonderful. I also must avoid wheat, so I substituted 1 can garbanzo beans for the flour. If you have any friends who cannot have gluten, please let them know it's an easy substitution and works well. I also used half the honey (only 1/4 cup) and used 4 T applesauce instead of butter. I love that I have a fairly healthy (low sugar, low fat, good fiber), really tasty snack. Our nieces and nephews agree!

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

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I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

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